-
Heat a large stock pot over medium heat. Once hot, add olive oil and yellow onion. Saute for 2–3 minutes.
-
Once the onion starts to become translucent, add in carrots, cumin, paprika, cinnamon, salt and garlic. Saute for another 1–2 minutes.
-
Add in cauliflower florets, crushed tomatoes and chicken stock. Increase heat to high and bring to a boil.
-
Once boiling, reduce heat to low and cover, simmer for 15 minutes.
-
After 15 minutes, remove lid, add in Tilapia strips, then stir and let cook for 5–7 minutes or just until the Tilapia is cooked through.
-
Serve immediately topped with a dollop of Greek yogurt and cilantro.